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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":529,"pronunciation":551,"substitutions":552,"slug":569,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":573,"region":574,"baseServings":456,"prepMinutes":575,"cookMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":584,"images":585,"keywords":595,"publishedAt":603,"updatedAt":603,"authorSlug":604,"summary":605,"localeSlug":569,"alternates":606},[394,397,400,403,406],{"answer":395,"question":396},"They are fresh rice noodles made from rice that has been soaked and fermented for a day or more, ground into a wet dough and extruded through a press directly into boiling water. The fermentation gives them a faint sourness and a soft, slippery texture that dried rice vermicelli does not have. In Cambodia almost nobody makes them at home; they are bought fresh each morning.","What are num banh chok noodles made of?",{"answer":398,"question":399},"The temperature contrast is deliberate. Cool noodles and raw vegetables against warm gravy make the dish refreshing, which matters when it is eaten at breakfast in a hot climate. It also stops the noodles from swelling and soaking up all the liquid, so the gravy stays a gravy rather than turning into a starchy soup.","Why are the noodles served cold?",{"answer":401,"question":402},"Krachai, also called fingerroot or Chinese keys, is a rhizome related to ginger with slender finger-like roots and a piney, faintly medicinal flavour. It is strongly associated with fish dishes across Cambodia and Thailand because it suppresses muddy river-fish flavours. Frozen krachai is stocked by most Thai grocers. Without it the gravy still works, but it loses a signature note.","What is krachai and do I need it?",{"answer":404,"question":405},"Any mild firm white fish: snakehead and catfish are traditional, but cod, pollock, tilapia or haddock all poach and pound well. Avoid oily fish such as mackerel or salmon, which overwhelm the delicate lemongrass and turmeric. You need the fish cooked and boned before it goes into the mortar, so fillets are far easier than whole fish.","Which fish should I use for the gravy?",{"answer":407,"question":408},"Yes, and it is the sensible way to serve this for a group. Make the gravy up to three days ahead and refrigerate it; it thickens as it cools, so reheat gently and loosen with a splash of water or coconut milk to bring it back to a pouring consistency. Prepare the vegetables no more than a few hours before serving.","Can I make the gravy ahead of time?",[410,411,412,413,414,415],"Serve the noodles at room temperature, not hot. The contrast between cool noodles and warm gravy is the dish, and hot noodles turn the whole bowl into an ordinary soup.","Poach the fish gently below a simmer. Boiling toughens the flesh and clouds the stock you are about to build the gravy on.","Pound or blitz the cooked fish with the kroeung rather than adding it in flakes — the gravy should be smooth and slightly grainy, with no distinct chunks.","Drop shredded banana blossom straight into acidulated water or it oxidises to a dull brown in under a minute.","Taste the gravy before it goes over the noodles: it should be a touch too salty on its own, because the raw vegetables dilute it.","Prepare every vegetable before you finish the gravy — this dish is assembled fast and eaten immediately.","🍜","Num banh chok is what Cambodians eat at seven in the morning, sold from baskets balanced on a shoulder pole. A nest of soft, faintly sour rice noodles sits in the bowl at room temperature; over it goes a thin, pale-green gravy made by poaching freshwater fish, pounding the flesh with kroeung and krachai, and loosening it with coconut milk and the poaching liquid. Then comes the pile: shredded banana blossom, cucumber batons, bean sprouts, water lily stems, whole mint and Asian basil leaves, sometimes a raw long bean. You mix it all together and eat the noodles cold, the gravy warm and the vegetables crunching. It is herbal, savoury, mildly sweet and completely unlike any other noodle dish in the region.","The noodles give the dish its name and its character. Num banh chok are made by fermenting rice for a day or more, grinding it to a wet dough, then pressing it through a perforated press directly into boiling water, where the strands set into soft white noodles. That fermentation leaves a faint sourness and a slippery texture that dried rice vermicelli simply does not have. Making them at home is genuinely difficult — the press, the ferment and the timing all have to work — which is why almost every Cambodian household buys them fresh in the morning rather than making them. This recipe is rated hard for that reason: the gravy is manageable, the noodles are the real project, and using good fresh rice noodles from an Asian grocer is the honest shortcut.\n\nThe gravy, samlar khmer, is the other half. Freshwater fish from the Tonlé Sap is poached, boned and pounded with yellow kroeung and krachai — fingerroot, a knobbly rhizome tasting of pine and citrus that is characteristic of this dish specifically. The result is thin rather than creamy, pale yellow-green, and salted with prahok or fish sauce. It should coat the noodles without gluing them together.\n\nNum banh chok is morning food and festival food. It appears at Khmer New Year and Pchum Ben, and there is a version tied to Siem Reap that visitors are steered towards. Different regions load it differently: a red curry-style gravy in some places, a sweeter version in others, and in Battambang a fish gravy served warmer and thicker. What stays constant is the mountain of raw vegetables, which is not a garnish but roughly half the dish by volume.","Assembled bowls do not keep — the vegetables wilt and the noodles absorb the gravy within an hour. Store the components separately instead: the gravy keeps 3 days refrigerated and reheats gently on the hob, and the prepped vegetables hold a day in a sealed box with a damp sheet of kitchen paper on top. Fresh rice noodles should be used the day you buy them; they harden in the fridge and never fully soften again. The gravy also freezes for up to a month.",[421,422,423,424],"Builds the gravy the traditional way — poach the fish, pound it with the paste, then loosen it — instead of dumping raw fish into coconut milk.","Honest about the noodles: what fermented num banh chok actually are and which shop-bought noodle gets you closest.","Gets the vegetable pile right, including how to shred banana blossom without it turning brown.","The gravy is kept deliberately thin, the way it is served in Cambodia, rather than thickened into a curry.",[426,427,428],"Large mortar and pestle or food processor","Wide saucepan for poaching","Sharp knife and a bowl of acidulated water",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},13,68,6,1500,33,520,[437],"A plate of extra herbs and raw vegetables in the middle of the table so everyone can keep topping up their bowl.",[439,442,445],{"name":440,"description":441},"Num banh chok samlar kari","The gravy replaced by a red coconut curry with chicken, sweeter and richer, common at celebrations and in the south.",{"name":443,"description":444},"Battambang style","A thicker fish gravy served warm over the noodles with fewer raw vegetables and more herbs.",{"name":446,"description":447},"Vegetarian num banh chok","The fish replaced by mashed silken tofu and mushrooms, seasoned with fermented soybean paste in place of prahok.",[449,455,460,465,468,473,476,479,484,489,493,496,501,505,508,512,516,520,523,526],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"white-fish","firm white fish fillets, skinless","g","For the gravy",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},4,"lemongrass","lemongrass stalks, 3 thinly sliced and 1 bruised whole","piece",{"qty":461,"ref":462,"name":463,"note":464,"unit":453,"group":454},20,"turmeric","fresh turmeric root, peeled","or 1 tsp ground turmeric",{"qty":461,"name":466,"note":467,"unit":453,"group":454},"krachai (fingerroot), peeled","or 10 g ginger plus 10 g galangal",{"qty":469,"ref":470,"name":471,"unit":472,"group":454},5,"garlic","garlic cloves","clove",{"qty":456,"ref":474,"name":475,"unit":459,"group":454},"onion","shallots, peeled",{"qty":456,"ref":477,"name":478,"unit":459,"group":454},"kaffir-lime-leaves","kaffir lime leaves, ribs removed",{"qty":480,"ref":481,"name":482,"unit":483,"group":454},250,"coconut-milk","full-fat coconut milk","ml",{"qty":485,"ref":486,"name":487,"unit":488,"group":454},3,"fish-sauce","fish sauce","tbsp",{"qty":490,"name":491,"unit":492,"group":454,"optional":8},2,"prahok (fermented fish paste)","tsp",{"qty":494,"name":495,"unit":488,"group":454},1,"palm sugar",{"qty":497,"ref":498,"name":499,"unit":453,"group":500},600,"rice-noodles","fresh rice noodles, or 350 g dried rice vermicelli","To assemble",{"qty":502,"name":503,"note":504,"unit":453,"group":500},200,"banana blossom, finely shredded into acidulated water","or shredded white cabbage",{"qty":494,"ref":506,"name":507,"unit":459,"group":500},"cucumber","cucumber, seeded and cut into matchsticks",{"qty":509,"ref":510,"name":511,"unit":453,"group":500},150,"bean-sprouts","bean sprouts",{"qty":513,"ref":514,"name":515,"unit":453,"group":500},100,"green-beans","long beans, thinly sliced on the diagonal, raw",{"qty":494,"ref":517,"name":518,"unit":519,"group":500},"mint","mint leaves, picked","cup",{"qty":494,"ref":521,"name":522,"unit":519,"group":500},"thai-basil","Asian basil leaves, picked",{"qty":485,"ref":524,"name":525,"unit":459,"group":500,"optional":8},"thai-chili","bird's eye chiles, sliced",{"qty":490,"ref":527,"name":528,"unit":459,"group":500},"lime","limes, cut in wedges",[530,534,538,541,545,548],{"text":531,"title":532,"timerSeconds":533},"Bring 1 litre of water to a bare simmer with the bruised lemongrass stalk and a pinch of salt. Slide in the fish fillets and poach for 6–8 minutes, keeping the water trembling rather than bubbling, until the flesh turns opaque and flakes at a light push. Lift out and reserve the poaching liquid.","Poach the fish",420,{"tip":535,"text":536,"title":537},"A food processor works if you add a ladle of the poaching liquid, but scrape down four or five times and expect a slightly coarser gravy.","While the fish cools, pound the sliced lemongrass, turmeric, krachai, garlic, shallots and lime leaves in a mortar until the fibres disappear and you have a wet, deeply yellow paste. Work in this order and do not rush the lemongrass — it is the toughest ingredient.","Pound the kroeung",{"text":539,"title":540},"Flake the cooled fish, checking carefully for bones, then add it to the paste and pound until the mixture is smooth and pale green-yellow with only a fine grain left. It should look like a thick, damp mousse.","Pound in the fish",{"tip":542,"text":543,"title":544,"timerSeconds":497},"It should stay thin enough to pour freely — if it thickens past double cream, loosen with more poaching liquid.","Scrape the fish paste into a pan with 700 ml of the strained poaching liquid and whisk until smooth. Bring to a gentle simmer, add the coconut milk, fish sauce, prahok if using and palm sugar, and cook 10 minutes, stirring, until the gravy just coats a spoon and no longer tastes raw.","Build the gravy",{"text":546,"title":547},"Rinse fresh noodles under cold water and drain well, or cook dried vermicelli, rinse cold and drain. Drain the shredded banana blossom and pat it dry, and arrange all the vegetables and herbs on a large platter.","Prepare noodles and vegetables",{"text":549,"title":550},"Coil a nest of room-temperature noodles into each bowl, ladle over the warm gravy so it pools around rather than drowns them, and pile the banana blossom, cucumber, bean sprouts, long beans and herbs on top. Serve with lime wedges and chiles, and toss everything together before eating.","Assemble the bowls","num bun chok",[553,557,561,565],{"note":554,"swap":555,"original":556},"Dried vermicelli lacks the sourness and slippery bite, but is the most widely available option. Rinse it thoroughly in cold water and drain well so it does not water down the gravy.","Fresh Vietnamese bun noodles, or dried rice vermicelli cooked and rinsed cold","Fresh num banh chok noodles",{"note":558,"swap":559,"original":560},"Frozen krachai is sold in Thai grocers and is much closer. The ginger-galangal blend gives you warmth and pine but not the distinctive medicinal note.","A mix of fresh ginger and a small piece of galangal","Krachai (fingerroot)",{"note":562,"swap":563,"original":564},"You lose the slight astringency but keep the crunch. Canned banana blossom exists and works if rinsed and squeezed dry.","Finely shredded white cabbage plus extra bean sprouts","Banana blossom",{"note":566,"swap":567,"original":568},"Prahok gives the gravy its distinctive deep funk. Without it the dish is cleaner and lighter but noticeably less Khmer.","Extra fish sauce, or 2 tsp anchovy paste","Prahok","num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក","cambodia","Tonlé Sap Basin",45,35,"hard",[579],"main",[581,582,583],"gluten-free","dairy-free","pescatarian",[498,451,457,462,481],[586,589,591,593],{"alt":587,"src":588},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs","\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[596,597,598,599,600,601,602],"num banh chok","khmer noodles","cambodian breakfast","fish gravy","rice noodles","krachai","cambodian food","2026-08-20","dishroute-kitchen","Cambodia's breakfast noodle: cool rice noodles under a thin green gravy of poached fish, lemongrass and turmeric, buried under raw banana blossom, cucumber and herbs.",{"en":607},"\u002Frecipe\u002Fnum-banh-chok",{"items":609,"total":802,"page":494,"limit":880,"hasMore":881},[610,639,671,700,727,756,766,797,825,853],{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":573,"region":574,"baseServings":456,"prepMinutes":615,"cookMinutes":616,"difficulty":617,"course":618,"diet":619,"mainIngredients":620,"images":622,"keywords":632,"publishedAt":603,"updatedAt":603,"authorSlug":604},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី",30,25,"medium",[579],[581,582,583],[451,481,457,462,621],"eggs",[623,626,628,630],{"alt":624,"src":625},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[633,634,635,636,637,638,602],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":573,"region":644,"baseServings":456,"prepMinutes":616,"cookMinutes":616,"restMinutes":645,"difficulty":646,"course":647,"diet":649,"mainIngredients":650,"images":654,"keywords":664,"publishedAt":603,"updatedAt":603,"authorSlug":604},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក","Phnom Penh",480,"easy",[648,579],"breakfast",[582],[651,652,481,470,653],"pork-shoulder","jasmine-rice","carrot",[655,658,660,662],{"alt":656,"src":657},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[665,666,667,668,669,670,602],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":573,"region":676,"baseServings":456,"prepMinutes":616,"cookMinutes":677,"difficulty":617,"course":678,"diet":679,"mainIngredients":680,"images":683,"keywords":693,"publishedAt":603,"updatedAt":603,"authorSlug":604},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",15,[579],[582,583],[681,682,470,486],"crab","black-pepper",[684,687,689,691],{"alt":685,"src":686},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[694,695,696,697,698,699,602],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":573,"region":644,"baseServings":456,"prepMinutes":461,"cookMinutes":677,"restMinutes":615,"difficulty":646,"course":705,"diet":706,"mainIngredients":707,"images":710,"keywords":720,"publishedAt":603,"updatedAt":603,"authorSlug":604},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",[579],[582],[708,682,527,621,709],"beef-chuck","tomato",[711,714,716,718],{"alt":712,"src":713},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[721,722,723,724,725,726,602],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":573,"region":644,"baseServings":456,"prepMinutes":461,"cookMinutes":469,"difficulty":646,"course":732,"diet":735,"mainIngredients":736,"images":739,"keywords":749,"publishedAt":603,"updatedAt":603,"authorSlug":604},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",[733,734],"appetizer","side",[581,582,583],[737,738,527,486,521],"mango","peanuts",[740,743,745,747],{"alt":741,"src":742},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[750,751,752,753,754,755,602],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce 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